I haven't used it yet because it's too beautiful and new to bring into my kitchen. *sigh*
I think I might use the porter-and-maple glazed rib recipe on the chicken thighs, with some adjustments. Either that or chicken and dumplings. It's nice and foggy and cozy at my house right now.
Update: Braising will have to wait for another day. I'm baking them with herbs, salt, balsamic vinegar, pureed garlic, onions, and honey. My poor cookbook is still a virgin. :-(